Description
A delicious and healthy recipe for Baked Eggplant Parmesan Stacks, featuring layers of crispy eggplant, marinara sauce, and melted cheese.
Ingredients
- 2 large eggplants
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 cup Italian-seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons milk
- ½ cup all-purpose flour
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped
- Extra grated Parmesan cheese
Instructions
- Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- Cut the eggplants into ½-inch thick rounds. Arrange them on paper towels and sprinkle both sides with salt. Let sit for 20–30 minutes to draw out excess moisture.
- Pat the eggplant rounds thoroughly with paper towels. Season lightly with black pepper, garlic powder, and Italian seasoning.
- Place the flour in one shallow bowl. In a second bowl, whisk the eggs with milk. In a third bowl, combine the breadcrumbs and ½ cup Parmesan cheese.
- Dip each eggplant slice into the flour, then the egg mixture, and finally the breadcrumb mixture. Press gently so the coating sticks.
- Place the coated slices on the prepared baking sheets. Drizzle or lightly brush with olive oil. Bake for 20–25 minutes, flipping halfway through, until golden and tender.
- Reduce the oven temperature to 375°F. Spread a thin layer of marinara sauce in the bottom of a 9 × 13-inch baking dish.
- Place a large eggplant slice in the dish. Spoon a little marinara sauce over it, then sprinkle with mozzarella and Parmesan. Add another eggplant slice and repeat the layers, finishing each stack with sauce and cheese.
- Sprinkle the tops with oregano and red pepper flakes, if desired.
- Bake uncovered for 12–15 minutes, until the cheese is melted, bubbling, and lightly golden.
- Let the stacks rest for 5 minutes. Finish with fresh basil and extra Parmesan cheese.
Notes
- Make sure to salt the eggplant to remove excess moisture for a better texture.
- Feel free to add other vegetables or spices to customize the recipe.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 120mg